Make the dressing. Process about 10 strawberries (depending on the size) in a food processor to make 1 cup of purée.
Add red wine vinegar and lemon juice to the purée and mix.
Make the noodle basket. Boil the pasta following the package instructions. While it's cooking, invert a heatproof glass bowl and brush lightly with oil on the outer surface. Drain the cooked pasta, and stick it around the bowl to form a basket.
Put the pasta covered bowl in an oven preheated to 170°C, and bake for about 20 minutes until the pasta is golden brown.
Take the bowl out of the oven and let cool. Take the basket off the bowl.
Put the spinach leaves, fruit, and walnuts in the basket. Pour the dressing over the contents of the basket. Don't forget to enjoy the crunch, too!
Story Behind this Recipe
I made this recipe using a photo in an American magazine as reference. Strawberry dressing is sold in cans, but every brand I've tried has too much balsamic vinegar for my taste, killing the flavor of the strawberries. So I made a dressing with the proportions I like. It's an easy yet really delicious dressing that I'm very proud of.
Choose a flat pasta-type like linguine or fettuccine for the noodle basket. Drain the boiled pasta very well, and then stick onto the surface of a bowl. Don't rinse the pasta or it will not stick. Don't forget to brush the surface of the bowl with oil. If you want the dressing to be richer, add olive oil. I recommend young baby spinach leaves.